INGREDIENTS:

FOR THE CRUST:

1. 1 lg sweet potato, peeled and shredded, steamed slightly.
2. 2 large eggs, beaten
3. 1 tsp garlic powder
4. 1 tsp onion powder
5. 1/2 tsp fresh rosemary, finely chopped
6. 1/2 tsp. fresh thyme, finely chopped
7. Generous sprinkle of Paleo Living Veggie Seasoning
8. 1/2 c. mozzarella cheese, shredded
9. 1/8 c. Parmesan/Romano cheese

FOR THE FILLING:

1. 1/2 c. sweet onion, chopped
2. 1 bunch asparagus (around 8 large stalks), bottoms removed, chopped into large chunks
3. 1 1/2 tsp. fresh garlic
4. 1/2 tsp. salt
5. 2 tbsp. butter
6. 8 eggs, beaten
7. 1/4 c. heavy whipping cream

INSTRUCTIONS:

1. For the crust, simply mix all ingredients in a large bowl and then press into the bottom of a greased springform pan.
2. Bake at 375 for 20-25 minutes until center is firm. Time will depend on type and size of pan used, so keep an eye out.
3. For the filling, melt the butter in a saucepan and add in the onions, asparagus, and garlic.
4. Cook on low heat for 5-10 minutes until onions are slightly transparent.
5. Let cool for 5-10 minutes while the crust finishes cooking.
6. Beat eggs and heavy whipping cream until fluffy.
7. Add in the asparagus mixture to the eggs, stir, and then pour into pan.
8. Sprinkle with some cracked black pepper and a little salt.
9. Bake an additional 15-20 minutes until cooked through – center will be firm and edges slightly brown.